Peking duck with Chinese pancakes and Peking duck sauce

Remove the wings and legs at the ball joint, then gut the duck.

Rinse the duck inside and out, pat dry and pluck any remaining feathers.

Tie the duck by the neck with a long string. Bring water in a roasting pan to a boil, turn off the heat and let it stand a minute.

Lower the duck in breast side down and turn it front and back for one minute; remove. Return the water to a boil and repeat, four times in total, to tighten the skin and separate it from the fat.

Hang the duck in a cool, airy place (a fridge here), six hours to start, then overnight.

Warm 10 tablespoons water with 2 tablespoons honey and brush the syrup all over the skin. Hang again for four hours.

Make a well in the flour and stir in the nearly boiling water rapidly with a fork, holding back some water.

Turn the dough onto a lightly floured surface and knead to a smooth, non-sticky dough, adding water as needed, no more than five minutes so it does not get tough.

Rest the dough in a bowl for one hour.

Halve the dough, roll each half into a sausage and cut 16 to 20 pieces. Roll each into a ball, oil with sesame oil and flatten into a round biscuit; brush the top with sesame oil.

Stack two biscuits and roll them out together into a five to seven inch circle, keeping them together. Keep finished ones in a towel so they do not dry out.

Line a non-stick pan with sesame oil and cook the double pancakes over medium-high about 30 seconds per side, without letting brown spots appear; they are not cooked through.

Seal the pancakes tightly in foil and steam over boiling water about 30 minutes.

Set the duck on the rack in a roasting pan; put one thermometer probe in the thickest part of the breast and one in the thickest part of the leg. Target 165F internal.

Roast at 450F for 6 to 10 minutes until golden brown.

Turn the duck with tongs in the cavity so the skin is not punctured; roast another 8 to 10 minutes.

Reduce the oven to 350F, turn the duck again and roast another 20 minutes.

Turn the oven down to 300F for another 10 minutes.

Mix the bean sauce with the water. Heat the peanut oil with the dried chili peppers for 45 seconds, then add the sauce and stir on the heat another 45 seconds. Top with the sesame oil.

After 50 minutes in the oven, turn the oven to 450F and roast the duck a final 10 minutes.

Cut green onions into two-inch lengths, shred the tops, slice thinly and hold in cold water.

Fold the steamed pancakes and arrange on a platter with the duck; scatter chopped green onion.

Carve the crispy skin first, then thin slices of breast meat.

Unfold a pancake, spread a little duck sauce, cover with skin, then meat, add a piece of scallion and wrap.